Farmhouse Sausage Eggs Benedict
Breakfast like a king with this Farmhouse Sausage Eggs Benedict. Juicy herby sausages, soft yolk eggs and creamy hollandaise - what more could you want?
25 minutes
Capable Cooks
2
What you’ll need
- 4 Three Aussie Farmers Farmhouse Sausages
- 4 eggs
- 1 Tbsp. white vinegar
- 4 slices ciabatta
- 2 Tbsp. butter
- 300g baby spinach
- 100g hollandaise sauce
- Salt and pepper
- Handful of parsley, chopped
How to make it
- Cook Farmhouse sausages according to pack instructions.
- Toast ciabatta then butter.
- Meanwhile over med. heat bring a pot of water to the boil. Reduce heat to a simmer. Add the vinegar and use a spoon to stir until you form a whirlpool. Crack your eggs one by one into the centre. Cook for 2-3 until the egg whites set for a runny yolk. Use a slotted spoon to carefully scoop out.
- Heat hollandaise sauce according to pack instructions.
- Slice sausages in half lengthways.
- On each buttered ciabatta slice layer spinach, sausage, egg and hollandaise sauce. Season with salt and pepper and sprinkle with chopped parsley.
